生物质化学工程2016，Vol.50Issue(5)：22-28,7.DOI:10.3969/j.issn.1673-5854.2016.05.005
灵芝提取液的发酵优化及保湿性能评价
Optimization of Fermentation Conditions and Moisturizing P roperties of Lingzhi Mushroom Extract
华洋林 1张苗 2李俊 2王群 2陈彤 2唐健 1曹庸2
作者信息
- 1. 无限极 中国 有限公司，广东 广州 510623
- 2. 华南农业大学 食品学院，广东 广州 510642
- 折叠
摘要
Abstract
With Lingzhi mushroom extract as raw material, Bacillus natto, Saccharomyces cerevisiae and Kefir bacteria were screened for proper fermentation strain. Bacillus natto was used as fermentation strain to develop Lingzhi mushroom broth. According to the moisturizing rate, the fermentation process conditions were optimized based on the single factor test and orthogonal experiments. The optimal fermentation conditions could be concluded as follows:fructose 6%, ammonium chloride 8.5%,inoculum amount 12 %, fermentation temperature 31 ℃ and fermentation period 32 h. Under these conditions, the moisturizing rate of Lingzhi mushroom for 8 h was 11.51%.This was better than the positive control group SK-II,10% glycerol, Lingzhi extract and bland media.关键词
灵芝/发酵/工艺优化/保湿率Key words
Lingzhi mushroom/fermentation/process optimization/moisturizing rate分类
化学化工引用本文复制引用
华洋林,张苗,李俊,王群,陈彤,唐健,曹庸..灵芝提取液的发酵优化及保湿性能评价[J].生物质化学工程,2016,50(5):22-28,7.
